Szechuan Noodles With Pork Recipes

SZECHUAN NOODLES WITH PORK

Steps:

• Cook the linguine according to package directions. Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
• Meanwhile heat the oil in a large skillet over medium heat. Add the ground pork and red pepper flakes and cook, breaking it up with a spoon, until browned, 5 to 6 minutes. Add the scallions, carrot, garlic and ginger and cook, stirring, for 3 minutes.
• Stir the chicken broth, soy sauce and peanut butter into the pork mixture. Cook, stirring, until the peanut butter is melted and fully incorporated. Toss with the pasta, adding some of the reserved cooking liquid if the pasta seems dry. Sprinkle with the cilantro, if desired.

SZECHUAN NOODLES

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI

Steps:

• Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
• Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
• Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
• Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.

SESAME SZECHUAN PORK NOODLES WITH RAINBOW CABBAGE & PEANUTS

Steps:

• • Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger and garlic. Roughly chop peanuts. • In a small bowl, whisk together Szechuan paste, vinegar, cornstarch, half the sesame oil (you'll use the rest later), 1 TBSP sugar, and ¾ cup water. • 4 SERVINGS: Use 2 TBSP sugar and 1½ cups water.
• • Once water is boiling, stir ramen noodles into pot. Cook until tender, 1-2 minutes. Drain and rinse under cold water. Set aside. • TIP: Toss noodles with a drizzle of oil after rinsing to prevent sticking.
• • Heat remaining sesame oil in a large pan over medium-high heat. Add pork*, scallion whites, ginger, and garlic. Season with salt and pepper. • Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.
• • Stir coleslaw into pan with pork mixture; cook until softened, 1 minute. • Reduce heat to medium, then add ramen noodles. Stir in sauce and toss until everything is thoroughly coated, 1-2 minutes. If sauce is too thick, add a splash of water. Taste and season with salt and pepper. Turn off heat. • Divide between bowls. Top with scallion greens and peanuts. Serve. • TIP: If your pan isn't large enough, transfer everything back into pot used to cook noodles for tossing.

SPICY SICHUAN NOODLES

Steps:

• Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.
• Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
• Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
• Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.
• Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.

SZECHUAN NOODLES WITH PORK

Steps:

• Bring a large pot of water to boil. Cook linguine as package directs. Stir together broth and soy sauce in a measuring cup.
• Heat a large skillet over medium-high heat. Add ground pork and red pepper flakes. Cook 5 minutes, breaking up, until browned and no longer pink. Add scallions, carrot, garlic and ginger; cook 3 minutes.
• Stir broth mixture and peanut butter into pork. Cook until peanut butter is melted and blended.
• Reserve 1 cup pasta water. Drain linguine, add to skillet and toss to evenly coat with sauce. (Stir in some pasta water if needed to keep mixture creamy). Sprinkle with cilantro.

SPICY SICHUAN NOODLES WITH GROUND PORK

Steps:

• Bring 6 quarts water to a boil in a large stockpot for the noodles.
• Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside.
• Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.
• While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.

SZECHUAN PORK AND BROCCOLI

Steps:

• Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.

SZECHUAN SESAME NOODLES

Steps:

• Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.
• Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm or at room temperature.